These are a nice spicy crisp cookie, great for dunking in coffee or tea.
Simple to make and delicious!
These are wonderful little gems. I love a good molasses cookie and this fits the bill. The only thing I did different according to your recipe is used only 1/2 stick of butter. They turned out perfect. Glad I tagged this recipe for Camera-less Chef's = June 08 photo challenge~~
Just made this cookie for a friend who just had a baby. I did not have the ginger, so I substitued pumpkin pie spice (1TBSP) and went with 1/2 tsp. cinnamon. Yummy! DH liked them. Will make this again. Thanks!
I think they are wonderful! Easy to make and soooo good! Reminds me of grandma's kitchen! Mine came out perfect!! Thanks so much - it will be a new Christmas cookie!
The recipe calls for one egg but the instructions did not call for it. When I followed the instructions the dough was soft but when I realized the egg had not been introduced and added it the dough became very sticky so I had to add more flour. Personally we found the recipe never had enough of a molasses flavor but if you like just a hint then this is the recipe for you. It only makes 30 cookies of the 1 inch balls but would probably make 60 of a teaspoon size ball. The 'cup' of sugar to roll in was too much. I used less than half a cup but we found the sugar on the outside made them too sweet so unless you have a real sweet tooth for sugar don't roll them in sugar. Once cooked the cookies had a nice texture but not chewy if you like them chewy. Caution: do not overbake molasses cookies. The 14 T of butter is almost equivalent to one cup for those who don't want to count them out. I would like to suggest that people that submit Molasses cookies state what type of molasses they are using since the strengths vary - blackstrap vs fancy, etc.